Avocado cream with shrimps


November 2019

Avocados, next to olives, are the healthiest addition to salads, eggs and meat. Today I serve in the form of a cold cream, like the Polish cold soup. You can add all your favorite flavors to it. With gluten-free tacos blends well on spicy way. For children perfectly accompanies with colorful vegetables. It’s best to cook them beforehand. For adults on the other hand, it goes well with organic protein, in the form of seafood, birds or tofu. Must be warm.


    • 3 ripe avocados
    • ½ chopped red onion
    • 1 ½ tbsp lemon juice
    • ¼ cup of thick coconut cream
    • 1 ½ cup of vegetable stock
    • ¼ teaspoon of sea salt
    • several fried shrimps
    • 1 tablespoon of chopped chives for decoration
  1.  Place the avocado pulp, shallot, lemon juice, coconut cream, vegetable broth and sea salt in a blender.
  2. Mix the whole to a smooth, creamy mass.
  3. Cool in the fridge for about an hour.
  4. During this time, lightly fry the shrimp on both sides.
  5. Serve the cream chilled, with the addition of shrimp and garnished with chopped chives.

Instead of shrimps, you can use crab, chicken or turkey meat.

Bon Appetit!